3 tb Vegetable oil 1 lg Onion, chopped 2 Cloves garlic, minced 2 1/2 lb Boneless beef chuck roast, trimmed and chopped 1 cn Tomato sauce (29 ounces) 2 cn Tomato paste (6-ounce cans) 1 c Marsala wine * 1 c Water 2 Or 3 cans sliced mushrooms (4-ounce cans), drained 3 To 4 Tbl chili powder 2 ts Seasoned salt 1 ts Freshly ground black pepper 2 cn Black beans (15-ounce cans), undrained Hot cooked rice Lime rind strips Fresh cilantro sprigs
* You can substitute 1 cup of Chablis or other dry white wine plus 1 1/2 tablespoons of brandy for the Marsala.
Heat the vegetable oil in a Dutch oven and cook the onion and garlic over medium-high heat, stirring occasionally, until tender. Add the beef, tomato sauce, tomato paste, Marsala, water, mushrooms, chili powder, seasoned salt and black pepper. Bring to a boil, then reduce the heat and simmer, stirring occasionally, for 1 hour. Add the beans and cook until thoroughly heated. Serve the chili over hot cooked rice. Garnish with strips of lime rind and/or sprigs of fresh cilantro.
Makes 3 quarts.
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